Vegan Nicoise Salad*

DRESSING:
1 tablespoon finely chopped shallot
1/2 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried thyme
1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried
1 teaspoon grainy mustard
3 tablespoons red wine vinegar
3 tablespoons olive oil
SALAD INGREDIENTS:
8 ounces green beans, preferably thin "French" green beans
6 cups mixed salad greens
1 1/2 cups navy beans, cooked; if canned, low sodium, drained and rinsedd
1/3 cup olives, rinsed and sliced
3/4 cup marinated artichoke hearts in water, drained and sliced
3/4 cup cherry tomatoes, halved
3 ounces baked seasoned tofu, cut into small dice (available in most well-stocked markets)
ground black pepper, to taste
1/4 cup chopped Italian parsley
*Meets Cardiac Rehab guidelines.

To make the dressing measure all of the ingredients except the oil into a screw top jar. Secure the top and shake the contents until well combined. Add the olive oil and shake again. Can be made several days ahead!
Line a large platter with salad greens of choice.
Cook the green beans in rapidly boiling water for about 3 minutes or until just crisp tender. Drain and plunge beans into iced water to stop the cooking. Drain again, pat dry and arrange at one end of the salad-greens lined platter.
Continue arranging the remaining ingredients on the platter, keeping each item in clusters (see photograph). This can be done several hours prior to serving. Just prior to serving, drizzle with the dressing and season with ground black pepper then top with chopped parsley.
Note: This salad can be made in single servings in small bowls or mason jars and sealed for up to 3 days with the dressing on the side to be added just before serving.

Nutrition Information